Chaat Masala

चाट मसाला

Derived from the Hindi word chaat, meaning "to lick," this blend is the soul of Desi street food. It is crafted to create a "tongue-tingling" sensation—a precise harmony of tart, salty, and savory notes that makes every bite addictive. Adapted from the legacy of J. Inder Singh Kalra (Jiggs Kalra), utilizes amchur (dried mango) and food-grade tartaric acid for a sharp, clean tang, balanced by the cooling herbal lift of dried mint.

Chaat Masala from Classic Cooking of Punjab

By Ronald N. Tan
Adapted and Modified from J. Inder Singh Kalra (Jiggs Kalra)

Ingredients

16.25 g (1 tbsp + 2½ tsp) cumin seeds (जीरा)
16.25 g (1½ tbsp) black peppercorns (काली मिर्च)
15 g (2½ tsp) black salt (काला नमक)
7.5 g (4½ tbsp) dried mint leaves (सूखे पुदीने के पत्ते)
1.25 g (¼ tsp + ⅛ tsp) asafoetida (हींग)
1 g (¼ tsp) tartaric acid, food grade (टार्टरिक अम्ल)
37.5 g (4¼ tbsp) dried mango powder (अमचूर पाउडर)
15 g (2 tsp) salt (नमक)
1.25 g (½ tsp) carom seeds (अजवाइन)
5 g (2⅛ tsp) dried ginger powder (सोंठ)
5 g (2 tsp) yellow chili powder (पीली मिर्च का पाउडर)

Chaat Masala from Classic Cooking of Punjab

Method

Put all the ingredients, except mango powder, salt, ginger powder and yellow chili powder, in a mortar and pound with a pestle to make a fine powder.

Transfer to a clean, dry bowl, add the remaining ingredients and mix well. Sieve and store in a sterilized, dry and airtight container.

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